Directions

In a sauce pot, combine 1 cup of the chicken stock, .25 cups of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 to 18 minutes. Turn the heat off and keep the rice covered until ready to serve.

While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with half the oil. Season the chicken pieces with pepper. Add the chicken pieces, spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate an reserve. Add the rest of the oil to the pan. Add the green peppers, onions, garlic, jalapeno, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining oconut milk and 1/2 cup chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste and adjust the seaoning. Add more pepper or some hot sauce if you like heat. Serve over the coconut jasmine rice.